The trick is to work over medium-high flame (don’t be afraid of the heat!) so that the onions and chicken brown nicely in just a few minutes. Spreading the rice on a rimmed baking sheet allows it to cool enough so the grains won’t clump when you sauté.
Sometimes we want a meal we can eat with our fingers, and these chicken tenders served with bite-sized croutons and crisp lettuce are perfect for just that purpose. Although bacon is salty, make sure to season the chicken with salt and pepper before wrapping.
We’re always looking for ways to make chicken breast extra special, and this recipe does the trick thanks to a delicious herbed relish. The star ingredient is anchovy, which gets stirred in with the fresh dill and parsley for a burst of umami goodness.
This is not your typical pot pie, and yet it has all the comforting qualities of a traditional pot pie.
The key to the chicken’s extra crispy coating is a triple-dredge: dip the chicken breasts in flour, then egg, shaking off excess.
A dish bursting with colorful summer vegetables! Pasta, vegetables and chicken might seem like a simple combination, but don’t be fooled.